Simple Eggplant Parmesan

Chopped aubergines on cutting board on wooden background

Ingredients
1 large eggplant
1 cup panko breadcrumbs
1/4-1/2 cup Cashew Parmesan
1-2 Tbsp Italian seasonings of choice (oregeno, thyme, salt, pepper, etc.)

Directions
Preheat oven to 400F and line baking sheet with a very thin layer of oil or place parchment paper down.
Slice eggplant into circles, no more than 1/2″ thick. Combine panko, cashew parmesan, and italian seasonings together in medium sized bowl.
Dip eggplant circles into mixture to coat each side. If the eggplant is too dry for mixture to stick, you can dip pieces into water or other liquid (veggie broth, non-dairy milk) first.
Place breadcrumb coated eggplant onto baking sheet and cook for 10-15 minutes, then flip. Cook for another 10-15 minutes, until brown.
Serve as part of a veggie burger or main entrée.